IFFCO Specialty Fats for (Filled and Coated) Biscuit Applications
Biscuits are one of the most common baked products consumed around the world, from ancient times biscuits were created as hard twice-baked crispy bread. Technological developments of the XIX century enabled the industrial manufacturing of a wide variety of biscuits with different recipes, flavors, fillings, and textures. Biscuits are consumed worldwide as a snack to delight the consumers with indulgent bites during the day. These snacks are available as global and regional varieties, and over the last decades, they tend to combine indulgence with optimal nutrition (healthy fats, dietary fibers, reduced sugar). A key ingredient in the biscuits’ recipe is the fat: it provides dough structure and texture, dough lubrication during the process, aerated and creamy filling texture, as well as flavor release during the consumption.
Specialized fats are used to meet the requirement of different types of biscuit designs. The fat content in the formulation and its crystallization properties influence the performance and the sensory attributes of the different types of biscuits. In rotary molded and wire cut biscuits, as well as in deposited and extruded biscuits, the fat influences the rheological properties of the dough during the production and the attributes of the end product. For the case of the fillings in sandwich and wafer varieties, the aeration properties and melting profile of the fat are the key properties to influence the texture and mouthfeel of the final product. For chocolate-flavored coated biscuits and biscuit inclusions, chocolate compounds with desired crystallization properties and melting profiles are commonly used to give an enhanced visual and sensory experience to the consumer.
IFFCO has designed a wide range of specialty fat solutions for dough, fillings, and coating applications for the biscuit category with specific crystallization properties, textures, flavors, and melting profiles according to the type of product and process. IFFCO PHS product range contains non-hydrogenated multipurpose fats in nitrogenated and non-nitrogenated variants that can be used for dough and filling applications with expected texture and crystallization properties. IFFCO HQPO multipurpose range of fats provides lubricity and structure for different types of biscuit dough applications. Fern butter blend for cookies and fine-baked confectionery applications gives butter flavor enrichment and an excellent mouthfeel. IFFCO CRF and IFFCO Cream Fill specialty fats enable good aeration with excellent crystallization behavior for high-quality wafers and sandwich fillings. IFFCO SCO range of specialized cocoa butter substitutes designed for bakery coating applications provides good processing yield and end biscuit coating flexibility.
Selected IFFCO specialty fats for biscuit solutions are available as low 3-MCPDE/GE variants, which are fully compliant with current EU legislation for industrial fats.
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BENEFITS
- Superior lubrication for dough applications
- Excellent crumb structure
- Better eating quality
- Excellent aeration and crystallization properties
- Optimal performance in production lines
- Premium butter flavor in butter blends
- Free of partial hydrogenated fats
- Excellent oxidative stability
- Allergen free and GMO free
Our team is ready to advise you on the best solution for your requirements.